ll the fat from the lamb (or most of it).
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
o 425\u00b0F. Bring the lamb out of the refrigerator for
ours at 150\u00b0C until lamb is meltingly tender.
Just
Lamb:.
Coarsely grind first 3
arlic and rub over the lamb steaks, then squeeze the lemon
ried potatoes or Hunkar Begendi (recipe#95402).
Grind the lamb, fat from the lamb kidney (do not add the
Pat lamb chops dry and arrange in
il the grate.
Mix lamb, shallot, mint, paprika, cumin, salt
rocessor; process until minced. Add lamb, paprika, cumin, salt, and pepper
sharp knife butterfly the lamb legs so they open out
e recipe I am posting, but you can cook the lamb
et aside while browning the lamb.
Heat oil over medium
Preheat a BBQ. Place chick peas, oil, garlic and lemon juice in a food processor and process until smooth. Place on the bottom of four serving plates.
Place lamb and Greek seasoing in a plastic bag and shake to coat. Sprinkle vegetables with salt and pepper to taste.
Place lamb and vegetables on a preheated and oiled BBQ hotplate and cook for 3-4 minutes each side. Remove and slice lamb, discard capsicum skin and slice and toss with vegetables. Place on top of hommus.
Combine yoghurt and cinnamon and drizzle over each plate.
Pat Lamb Shanks dry, and season with
edium high heat. Cook the lamb shanks, 2 at a time
ut in vegetables.
Lay lamb steaks onto the top of
o 350 degrees F. Sprinkle lamb with salt and pepper. heat
sprinkle remaining rosemary mixture over lamb. Heat remaining 1 tbsp oil